- 1 1/2 cups unsalted butter (softened)
- 3 cups sugar
- 6 large eggs
- 3 cups Swans Down Cake Flour (sifted)
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 cups confectioners sugar (sifted)
- 1/4 cup butter (melted)
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- Preheat oven to 325°. Spray a 10-cup Bundt pan with baking spray with flour; set aside. In a large bowl, beat butter with an electric mixer at high speed until creamy, about 2 minutes. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs, beating well after each addition. Reduce mixer speed to low. Alternately add flour and cream to butter mixture, beginning and ending with flour. Spoon mixture into prepared pan. Bake for 11⁄2 hours, or until a wooden pick inserted near center comes out clean. Cool cake in pan for 10 minutes; remove to wire rack to cool completely. Pour Glaze over cake. Store at room temperature in an airtight container for up to 5 days.
- Sweet Cream Glaze: In a medium bowl, whisk together sugar and butter. Add cream until desired consistency is reached. Stir in vanilla. Use immediately.
Carter 22 Nov 2018
This the best pound cake ever. I have friends that are anxious for a slice when i bake this one
victoria lowery 29 Dec 2017
"Sunday dinner dessert"
Cathy R. 24 Jun 2016
If there's one thing this cake has taught me it to read through a recipe before embarking on making said recipe. I just glanced through the recipe to see if I had all the ingredients and off I went! When it came to the sugar, I thought wow three cups? That's rather a lot, I've not heard of equal quantities of sugar and flour in a cake, so I just added two. No big deal. Towards the end I realise very luckily that this cake had no way of rising! No baking powder, no bicarbonate of sofa, nothing! It's at this stage that I realised what a ridiculous recipe this is. So I added three teaspoons of baking powder to the flour, one teaspoon for each cup of flour, and at this stage decided I might as well do my own thing all the way I add two teaspoons of coffee to a little hot water to dissolve, put that in with the eggs, sugar,and butter. I still used the cream but found the batter far too thick, so I added milk as well. I used icing with cream and omitted the butter as I find its not necessary. The cake was really good, but with no thanks really to this recipe
E. F. 23 Nov 2015
My family loved this cake!!!!! It was great without the glaze. Only the fine crumbs were left. I will definitely make this cake again.